Fall is my season, and as soon as September hits it is time to open up the can inaugural can of pumpkin for a new recipe in these Pumpkin Chai Chocolate Chip Muffins with Streusel Topping!!

I am not ashamed to admit that I even jumped on the bandwagon a little early with the pumpkin, getting my first PSL of the season as soon as they were released from Starbucks, promptly taking a selfie with my drink and sending it out to my pumpkin hating friend.

For four years running, I take a selfie with all of my PSL’s and send it to her. Last year it was up to 14. This year, who knows!

But I am not ashamed that my pumpkin love runs deep. And these are a fabulous way to get that gourd rolling.

Are you a pumpkin lover or hater?

More than anything, I’m excited for big sweaters, tall boots, and the cool crisp air that only fall can provide.

Whether it is these muffins, or any of my other pumpkin recipes, make sure you bring in the new season in a tasty way! And don’t forget that pumpkin can totally be made into savory recipes, too!

Ingredients for Pumpkin Chai Chocolate Chip Muffins

To make thigs easy you can substitute in the equivalent amount of pumpkin pie spice for the combined spices here. I like to make my own blend of pumpkin and cozy weather chai spices which is why there is an expanded list for this recipe. Chai spice included additional cardamom that pumpkin spice does not.


  • Flour
  • Salt
  • Baking Soda
  • Baking Powder
  • Cinnamon
  • Allspice
  • Ground Nutmeg
  • Ground Cloves
  • Ground Cardamom
  • Ground Ginger
  • Unsalted Butter, softened
  • Sugar
  • Brown Sugar
  • Eggs
  • Vegetable Oil
  • Vanilla Extract
  • Pure Pumpkin Puree, not pumpkin pie filling

Streusel Crumble Topping

  • Brown Sugar
  • Sugar
  • Cinnamon
  • Allspice
  • Ground Nutmeg
  • Ground Ginger
  • Ground Cardamom
  • Flour
  • Unsalted Butter, melted

And if you think it was impossible to keep the baby hands out of these muffins, you’d be right! HA! This kiddo can’t keep his hands out of anything! The chocolate chips are definitely a favorite addition and I couldn’t agree more. But the warm chai spice is a great twist on a regular old pumpkin muffin. And no one could resist a streusel topping that adds extra texture and a fun crumble to any treat.

Try These Inspired Homemade Recipes!

Cinnamon Raisin Streusel Muffins

Double Chocolate Chip Gingerbread Streusel Pound Cake

Apricot Pecan Streusel Muffins

Pumpkin Gingerbread Coffee Cake

Pumpkin Gingerbread Coffee Cake

Cinnamon Cream Coffee Cake – Barbara Bakes

Sour Cream Coffee Cake with Cinnamon Swirl – A Farmgirl’s Dabbles

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Pumpkin muffins in a antique metal tin on a white board background

Pumpkin Chai Chocolate Chip Muffins with Streusel Topping

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  • Author: Megan Keno
  • Prep Time: 25 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


It is time to open up the can inaugural can of pumpkin for a new recipe in these Pumpkin Chai Chocolate Chip Muffins with Streusel Topping!!


Units Scale


  • 2 cups Flour
  • 1/4 tsp Salt
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1/2 tsp Allspice
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp Ground Cloves
  • 1/4 tsp Ground Cardamom
  • 1/4 tsp Ground Ginger
  • 1/2 cup Unsalted Butter, softened
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 2 Eggs
  • 2 Tbsp Vegetable Oil
  • 2 tsp Vanilla Extract
  • 1 cup Pure Pumpkin Puree, not pumpkin pie filling

Streusel Crumble Topping

  • 2 Tbsp Brown Sugar
  • 2 Tbsp Sugar
  • 1 tsp Cinnamon
  • Pinch Allspice
  • Pinch Ground Nutmeg
  • Pinch Ground Ginger
  • Pinch Ground Cardamom
  • 3/4 cup Flour
  • 1/4 cup Unsalted Butter, melted


  1. Preheat the oven to 350 degrees. Place cupcake liners into a 12-cup muffin tin.
  2. In a medium bowl, whisk together the dry ingredients for the muffins. Set aside.
  3. With a stand mixer with a paddle attachment, beat together the softened butter, white sugar, and brown sugar until light and fluffy. Scrape the bowl, to ensure that all the sugar is mixed in completely. Beat additional 30 seconds if necessary.
  4. Beat in one egg at a time, with at least 30 seconds in between additions. Mix in remaining wet ingredients, until completely combined.
  5. With the mixer on low speed, add in the dry ingredients one cup at a time, mixing until the batter is just combined, and only a streak or two of flour remain. Do not over mix.
  6. Divide the batter into the muffin tin. To keep them consistent in size, use a large cookie scoop!
  7. In a medium bowl, stir together the streusel ingredients. You may need to use your hands to combine it entirely. Break apart the extra large pieces. Divide the streusel among the muffins.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean. Allow to cool in pan 10 minutes, then remove and allow to cool completely on a wire rack.